Beans & Greens

Beans & Greens Oxmoor House


  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 (1-pound) bunch kale, trimmed
  • 1 cup fat-free, lower-sodium chicken broth
  • 1/4 teaspoon kosher salt
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon red wine vinegar
  • Grated fresh pecorino Romano cheese (optional)


1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds.

2. Add kale, turning with tongs to coat. Add broth; cover and cook 3 minutes. Add salt and beans; cook, uncovered, 5 minutes, stirring occasionally. Remove from heat, and stir in vinegar. Sprinkle with cheese, if desired.

  • Total Time:

  • This recipe takes its cue from Italian-American cooks, who know how to make fresh seasonal ingredients taste wonderful. For a hearty main dish, simply toss with whole wheat pasta.
  • Yield: Serves 6 (serving size: 1 cup)

Nutritional Information

Calories per serving: 126
Fat per serving: 5g
Saturated fat per serving: 0.8g
Monounsaturated fat per serving: 3.6g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 6.1g
Carbohydrate per serving: 15.4g
Fiber per serving: 3.7g
Cholesterol per serving: 1mg
Iron per serving: 2mg
Sodium per serving: 260mg
Calcium per serving: 126mg
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